NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Pasta Fagioli a là Jovina (or, Pasta Fazool!)

Serves 8

¼ lb. bacon, chopped (about 5 slices)
1 medium onion, chopped
3 or 4 cloves garlic, chopped
1 link pepperoni (about 10") cut lengthwise into quarters, then into ¼ inch
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 qt. water (may use tomato sauce can to measure)
2 (15 oz.) cans great northern beans, rinsed and drained
½ lb. linguine, broken into 1-inch pieces.

Use big pot to fry, then drain chopped bacon, saving about 2 T. drippings. Sauté onion and garlic in drippings. Add tomato paste, sauce, water, and pepperoni, and simmer slowly for at least one hour with the lid on. While simmering, break linguine into 1-inch pieces, and cook pieces in unsalted water until "al dente". Do not overcook! Add cooked linguine and rinsed beans to sauce. Take off the stove, let stand 10 minutes. It's even better the next day, and will thicken overnight in the refrigerator.

Julie Defrancesco Fletcher

Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137